CN109475155A - For handling the RF method of dressing ingredients - Google Patents
For handling the RF method of dressing ingredients Download PDFInfo
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- CN109475155A CN109475155A CN201780027694.XA CN201780027694A CN109475155A CN 109475155 A CN109475155 A CN 109475155A CN 201780027694 A CN201780027694 A CN 201780027694A CN 109475155 A CN109475155 A CN 109475155A
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- 238000000034 method Methods 0.000 title claims abstract description 78
- 239000004615 ingredient Substances 0.000 title claims abstract description 60
- 244000005700 microbiome Species 0.000 claims abstract description 19
- 230000005855 radiation Effects 0.000 claims abstract description 14
- 244000203593 Piper nigrum Species 0.000 claims description 24
- 235000008184 Piper nigrum Nutrition 0.000 claims description 24
- 235000013614 black pepper Nutrition 0.000 claims description 16
- 241000196324 Embryophyta Species 0.000 claims description 15
- 239000003205 fragrance Substances 0.000 claims description 13
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 241000607142 Salmonella Species 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 9
- 239000006002 Pepper Substances 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 8
- 235000017804 Piper guineense Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 240000000662 Anethum graveolens Species 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 4
- 240000009164 Petroselinum crispum Species 0.000 claims description 4
- 241000235342 Saccharomycetes Species 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000011197 perejil Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 241000193755 Bacillus cereus Species 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000000467 Carum carvi Species 0.000 claims description 3
- 235000005747 Carum carvi Nutrition 0.000 claims description 3
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 3
- 240000007926 Ocimum gratissimum Species 0.000 claims description 3
- 240000007673 Origanum vulgare Species 0.000 claims description 3
- 235000004383 Origanum vulgare subsp. vulgare Nutrition 0.000 claims description 3
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 3
- 235000013351 cheese Nutrition 0.000 claims description 3
- 244000056139 Brassica cretica Species 0.000 claims description 2
- 235000003351 Brassica cretica Nutrition 0.000 claims description 2
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- 241000193403 Clostridium Species 0.000 claims description 2
- 244000018436 Coriandrum sativum Species 0.000 claims description 2
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 2
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 2
- 235000010460 mustard Nutrition 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims 1
- 240000003768 Solanum lycopersicum Species 0.000 claims 1
- 239000000306 component Substances 0.000 description 38
- 238000012545 processing Methods 0.000 description 38
- 235000013305 food Nutrition 0.000 description 13
- 238000010438 heat treatment Methods 0.000 description 8
- 230000008569 process Effects 0.000 description 7
- 240000008574 Capsicum frutescens Species 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 230000002411 adverse Effects 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 230000008030 elimination Effects 0.000 description 4
- 238000003379 elimination reaction Methods 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 239000001390 capsicum minimum Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000001931 piper nigrum l. white Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000002597 Solanum melongena Nutrition 0.000 description 2
- 244000061458 Solanum melongena Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000739 chaotic effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005243 fluidization Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000019508 mustard seed Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000013307 optical fiber Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000005619 thermoelectricity Effects 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
For handling the RF method of dressing ingredients.A kind of effective ways for handling dressing ingredients are described, including the component is exposed to RF radiation, so that the temperature of the component is substantially homogeneously increased to be enough to eliminate harmful microorganism in entire component while being kept substantially the level of organoleptic attribute.
Description
Cross reference to related applications
This application claims the U.S. Provisional Application No.62/331 that on May 4th, 2016 submits, 579 equity, the interim Shens
It please be incorporated herein by reference in their entirety.
Technical field
The present invention relates generally to technical field be food component processing, especially herbaceous plant and fragrance.
Background technique
The consumption of safety food is not only for everyday consumer, and for government, food manufacturer, food processor,
It is critical issue especially for food service supplier, retailer and retail trader.In addition to the master of health and happiness to the public
Except paying close attention to, economic damage relevant to dangerous food, the damage of great reputation, to the broken of the trust of any individual or entity
Bad all may be destructive.Thus while even if there is demand, around the entire supply chain phase of the production and transportation of safety food
The cost of pass is very high, and the benefit-cost ratio for putting into resource in these areas is it will be apparent that and cannot ignore.
Therefore, as other business processes, constantly seek to obtain the most effective of food safety product and most cost is imitated
The method of benefit.
Summary of the invention
The present disclosure describes a kind of methods for handling dressing ingredients, including component is exposed to RF radiation, so that component
Temperature be substantially homogeneously increased to be enough to eliminate harmful microorganism in entire component while keeping the level of organoleptic attribute.
Other embodiments include: the above method, and wherein dressing ingredients are fragrance；The above method, wherein flavouring
Component is herbaceous plant (herbs)；The above method, wherein dressing ingredients are seed form；The above method, wherein seed is to split
It opens；The above method, wherein seed is pepper seed；The above method, wherein dressing ingredients are selected from the group being made up of: black Hu
Green pepper, white pepper, pimiento, chilli powder, coriander, sweet basil, parsley, caraway leaf, wild marjoram, garlic, onion, rosemary, dill, kind
Eggplant, cheese, pepper, nutmeg and mustard；The above method, wherein dressing ingredients are ground；The above method, wherein flavouring
Component is complete；The above method, wherein dressing ingredients are dry；The above method, wherein dressing ingredients are wet；On
Method is stated, wherein dressing ingredients are porous；The above method, wherein dressing ingredients have before being exposed to RF radiation by weight
The moisture content of meter at most about 50%；The above method, wherein dressing ingredients have by weight before being exposed to RF radiation
At most about 10% moisture content；The above method, wherein dressing ingredients have by weight about 5% before being exposed to RF radiation
To the moisture content of about 10% weight；The above method, wherein dressing ingredients have low by weight before being exposed to RF radiation
In 5% moisture content；The above method, wherein dressing ingredients are grind or complete black peppers；The above method, wherein RF
Radiation is about 30kw to about 300kw；The above method, wherein the temperature is about 170 ℉ to about 260 ℉；The above method, wherein adjusting
The water activity of taste product component is 0.4 to 0.99；The above method, wherein dressing ingredients temperature is kept for 30 seconds to 1 hour；Above-mentioned side
Method, wherein microorganism is salmonella；The above method, wherein microorganism includes saccharomycete, mould, coli-group, SPC (mark
Quasi- plate count is the approximation of mesophilic aerobic bacteria quantity in sample.The approximation is based on the assumption that when on agar upper berth
Plate and when being incubated for, each cell or cell cluster will form visible Colony Forming Unit (CFU).SPC is a kind of general quality
Index, but it is more more meaningful than other food to certain food.For example, the SPC of original agricultural product is widely different, may with quality without
It closes.For other food, such as seafood, high SPC can be shown that sanitary condition is poor, processing is chaotic or the shelf-life terminates.) and/or produce
Gemma bacterial strain；And the above method, wherein spore production bacteria strain is bacillus cereus (bacillus cereus) and/or production gas
Capsular clostridium (Claustridium perfringens).
According to being described below, these embodiments and other embodiments be will be apparent.
Specific embodiment
Details shown here is merely exemplary, and is begged for merely for the illustrative of various embodiments of the present invention
The purpose of opinion, in order to provide be considered be in being the most useful and understandable description in terms of the principle of the present invention and concept
It is existing.In this respect, do not attempt to be shown in greater detail to the unnecessary details of basic comprehension present invention institute, this specification makes ability
Field technique personnel understand how to embody several forms of the invention in practice.
The present invention will be described by reference to more detailed embodiment now.However, the present invention can be with different shapes
Formula is implemented, and should not be construed as being limited to embodiments set forth herein.On the contrary, providing these embodiments is to make
The disclosure is thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
Unless otherwise defined, otherwise all technical and scientific terms used herein have with it is of the art general
The logical identical meaning of the normally understood meaning of technical staff.Term used in the description of this invention herein is only used for describing
Specific embodiment, it is no intended to the limitation present invention.Such as in description of the invention and as used in the appended claims, odd number
Form "an", "one" and " described " are intended to also include plural form, unless the context is clearly stated.It is mentioned above
All publications, patent application, patent and other bibliography all pass through reference entirety and are expressly incorporated herein.
Unless otherwise stated, the amount of the expression composition used in the specification and in the claims, reaction condition etc.
All numbers are interpreted as being modified by term " about " in all cases.Therefore, unless the contrary indication, otherwise following
The numerical parameter listed in specification and appended book is approximation, can seek to obtain according to the present invention required
Property and change.At least, it is not intended to the application limitation of doctrine of equivalents within the scope of the claims, each numerical parameter
It should be explained according to the digit of effective digital and common rounding method.
Although illustrating the broad range of numberical range of the present invention and parameter being approximation, the number listed in specific embodiment
Value is presented as accurately as possible.However, any numerical value inherently contains the standard by finding in its respective test measurement
Certain errors caused by deviation institute certainty.The each numberical range provided in this specification will include falling into numerical value broader in this way
Relatively narrow numberical range each of in range, as these relatively narrow numberical ranges are all clearly write out herein.
The present disclosure describes a kind of methods for handling dressing ingredients, including component is exposed to RF radiation.In addition to other
Except effect, the processing is controlled to improve the temperature of component substantially homogeneously in entire component.And proceeds to and be enough to disappear
Except the level of harmful microorganism such as pathogen, saccharomycete, mould, coli-group and other bacteriums, while keeping organoleptic attribute.
Due to food safety, past attempts are attempted to use RF radiation-processed food.See, e.g., the 9th, 120,587
Number, the 8th, 640, No. 609, the United States Patent (USP) of the 6th, 638, No. 475 and the 8th, 808, No. 773, the disclosure of which by reference simultaneously
Enter herein.However, dressing ingredients need special processing such as herbaceous plant and fragrance.It is required that the temperature of entire product is equal
It is even, to produce the product of food safety and keep its organoleptic attribute.For example, must be enough to destroy for the soaking time of pepper micro-
Biology and products obtained therefrom will not be damaged.The some examples for needing this specially treated and these dressing ingredients treated include,
For example, dry or wet, the seasoning of general herbaceous plant and fragrance, black pepper, white pepper, pimiento, chilli powder, seed form
Product component, coriander seed, pepper seed, herbaceous plant, sweet basil, parsley, caraway leaf, wild marjoram, garlic, onion, rosemary, dill, kind
Eggplant, cheese, capsicum, mustard seed etc. --- the substantially any ingredient that can be used to season.Also, as described above, used
Depending on time, temperature, power etc. are because of the dressing ingredients of processing, to realize elimination harmful microbe main purpose and not damage
It does harm to organoleptic attribute and especially the cost of processing conditions is unlikely to excessively high from a business perspective.Based on being produced with certain material
Raw number (for example, with reference to embodiment), can predict the processing parameter to other dressing ingredients, for example, based on they
Opposite thermal capacitance, specific heat, bulk density, granularity, dielectric property, physical property, thermal conductivity etc..In addition, processing generally has to surround
Commercially available equipment is designed, such as can be from MACROWAVETMWhat Radio Frequency Company was obtained sets
It is standby.
As described above, the processing time is an especially important parameter other than other processing conditions.Due to various originals
Cause --- it names just a few, the preservation of the time of commercial processing and cost, organoleptic attribute, the micro- life of the must be subjected to RF of dressing ingredients
The shorter the time of object control processing the better.The shorter especially herbaceous plant and fragrance, time the better.Can with and work should be optimized
Skill parameter, such as the rate of heat addition, moisture content, geometry etc., to be evenly heated level needed for realization.Heat uneven meeting
Have an adverse effect to the quality of flavouring.
Although all harmful microorganisms (for example, salmonella, saccharomycete, mould, coli-group etc.) are all this paper institutes
State the target of method, but salmonella adverse effect as known to it and by particular for.Fortunately, salmonella is also
RF processing as described herein is easiest to one kind of control.Therefore, under reasonable time and temperature treatment conditions, can completely from
Salmonella is eliminated in dressing ingredients as described herein.
As described above, the preservation of organoleptic attribute is the importance of methods described herein.Appearance (color) and taste (taste
Component, such as volatile oil) preservation be the key that consumer receive.Ideally, unwanted micro- by RF processing elimination
While biological, dressing ingredients detectable for consumer should not have detectable unfavorable appearance and taste (flavor)
It influences.Commercial reasons, also it is desirable to automatically control this method.This control is critically important for producing, since it is desired that producing
Workshop easily manages this method.
The efficiency of equipment and other resources is improved to the maximum extent, while reducing downtime, there can be apparent production
Advantage.Based on start RF processing, exit RF processing and RF treatment process in dressing ingredients temperature, moisture content, have phase
The method control of parameter group, transmission tape speed, the amount of product to be processed, the granularity of same or similar density component etc., only
It is several for can the example of checkpoint established of automatic RF processing.These can be with the transmitting and control of traditional method or system
It is associated, to control machine and system kept effectively to work.
During this period, can be used a series of RF power settings (for example, about 20MHz to about 2000MHz), as described above,
(the balance portion vapour pressure of water and pure liquid water at such a temperature is flat in sample for temperature, water activity in dressing ingredients
Weighing apparatus the ratio between vapour pressure) and time for producing be important technological parameter.And this is likely to be dependent on many factors: including used normal
The RF power setting of RF power apparatus is advised, including processing time, RF generate the mutual distance of plate and RF generates plate and flavouring group
Point distance, the density of dressing ingredients, the size and number of component, the moisture content of dressing ingredients, material dielectricity
Matter, the porosity of material, wet or dry component, grind or complete component etc. (in the addition of heating moisture, technique whether
There are oxygen, such as run RF process under the nitrogen covering of heating, may be also a factor, although this technique is additional
Cost and environmental Kuznets Curves obviously will increase cost).
Although processing and seasoning product component may be advantageous (for example, packing it in component in continuous batch production process
It is preceding that it is passed through into routine RF processor on a moving belt), but after for example dressing ingredients have packaged, it is continuous to wrap
(in-package) working process in dress, can have very big processed edge.And batch products also can have quite big
Volume, for example, being packaged in the component in 25 pounds of sacks or box.For example, doing so may spy for packaged black pepper
Not not effectively.If fruit component has been packed, then it must carefully adjust treatment conditions and agglomerate in packaging to avoid product, for for example
Thing as onion, garlic and chilli powder is especially true.
Method described herein is especially suitable for complete herbaceous plant and fragrance, such as seed that is complete or splitting produces
Product --- such as pepper seed.Then these products can be ground after treatment, perhaps as seed products sale or for example
It is used in minigrinder.
For RF as described herein processing, it is advantageous in general, dressing ingredients to be processed contain at least some moisture.
For certain materials, native moisture content makes it without carrying out any time, the amendment on RF power or any other work
The amendment of skill.They carry enough moisture to be heated properly and eliminate unwanted in the case where uncomfortable moisture content content
Microorganism.For some materials, they are dry in its natural state, thus adjust moisture content can preferably into
Row processing.For example, black pepper can effectively be processed in the case where being not necessarily to any moisture regulation, and seed form, split
The seed form or ground form opened can be processed effectively.For many herbaceous plant, although they usually contain 6%
To the moisture content of 8% (by weight), but content is moisturized, such as increase by 1% or 2%, can preferably be added
Work (reduces the time, for example, shorter heating time, improves the uniformity etc. of heat treatment).As described herein, it is handled in RF
Before, moisture can be added by water logging, sprinkling or (even as high as 50%) any typical mode such as spraying.Although can be such as this
The text processing has the dressing ingredients of any humidity, but usually adjusts the moisture content of dressing ingredients up to about
10% effectively to be processed, while correspondingly adjustment processing time and RF power.For example, being set generally for specific RF power
It sets, moisture content is lower, reaches the temperature (and heating uniformity) in component to realize that institute is eliminated and controlled to effective microorganism
The RF exposure duration needed is longer.Moisture content also will affect the heating uniformity inside component.
For example, as it is known that parsley and dill have 4% to 5% relatively low moisture content.Moisture content is increased to 10%,
RF technique can be carried out very wellly.For most of herbaceous plant, there is 4%, 5% or 6% moisture at them
On the basis of, the efficiency of the technique can be significantly improved by adding 5% moisture.Even if using complete pepper, in certain processing items
Under part, the moisture of addition 2% to 3% can reduce heating time, to improve business efficiency.Although black pepper seed is usual
Containing about 12% moisture, 12% moisture content is stilled remain in even if milling.
In general, RF equipment used in method described herein with about 30kw (kilowatt) to about 300kw (for example, 30kw,
40kw、50kw、60kw、70kw、80kw、90kw、100kw、110kw、120kw、130kw、140kw、150kw、160kw、
170kw、180kw、190kw、200kw、210kw、220kw、230kw、240kw、250kw、260kw、270kw、280kw、
290kw, 300kw) Power operation.It has been found that these power can within reasonable time (about 1 minute to 1 hour, example
As 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes, 11 minutes, 12 minutes,
13 minutes, 14 minutes, 15 minutes, 16 minutes, 17 minutes, 18 minutes, 19 minutes, 20 minutes, 21 minutes, 22 minutes, 23 minutes,
24 minutes, 25 minutes, 26 minutes, 27 minutes, 28 minutes, 29 minutes, 30 minutes, 31 minutes, 32 minutes, 33 minutes, 34 minutes,
35 minutes, 36 minutes, 37 minutes, 38 minutes, 39 minutes, 40 minutes, 41 minutes, 42 minutes, 43 minutes, 44 minutes, 45 minutes,
46 minutes, 47 minutes, 48 minutes, 49 minutes, 50 minutes, 51 minutes, 52 minutes, 53 minutes, 54 minutes, 55 minutes, 56 minutes,
57 minutes, 58 minutes, 59 minutes, 60 minutes RF processing) make to reach in dressing ingredients required uniform temperature, for example,
About 210 ℉ (for example, about 170 ℉ to about 260 ℉, for example, 170 ℉, 180 ℉, 190 ℉, 200 ℉, 210 ℉, 220 ℉, 230 ℉,
240 ℉, 250 ℉, 260 ℉), to support for example to eliminate for the more cost effective microorganism of commodity production.Certainly, make
Moisture content with lower-wattage or component is lower, then needs the more time that could reach identical microorganism in component and eliminate
Condition.
Temperature in monitoring dressing ingredients is most one of the plain mode for controlling methods described herein.This can be used often
For example infrared hot detection device of the commercial equipment of rule, thermoelectricity occasionally optical fiber are completed.And once reach required temperature, it is important
Be to be reduced to the temperature of dressing ingredients relatively quickly again or close to room temperature (for example, to about 90 ℉), it is quick to balance
The time of cooling required cost and overall processing.Component fast cooling is set to also contribute to keeping the quality of component, especially pair
In component grind or more fragile.The air around component is set to flow or blow the air around component, including selection uses
Cold wind is a kind of mode of cool contents.This is to herbaceous plant and the fragrance for example with relatively low density and high surface area
For, a certainly fine process.Alternatively component is vacuumized after RF processing.This is cooling with (evaporation)
And naturally contain in dried ingredients or any dual function in order to process the moisture of addition.Dry and cooling can also lead to
It crosses using fluidization or rotary drying (rotary drum drying) technology and completes.Equally, target is also as far as possible
The processed component of RF is dropped back to room temperature or close to room temperature to carry out commercial processing fastly.
It should be noted that due to their native moisture content, the technique especially suitable for vegetalitas herbaceous plant and
Fragrance, such as black pepper and white pepper.Since these herbaceous plant and fragrance are usually fresh processing, it is therefore necessary in RF plus
Moisture content is managed before work and after RF processing to ensure storage stability.
Once dressing ingredients are subjected to RF processing, they can keep certain time at elevated temperatures, which depends on
In the bacterium/microorganism to be eliminated.For example, the soaking time can be completed by being handled in insulation processing room.
It can also assist keeping temperature by the air that the room is blown in heating.Therefore, the total time of processing includes RF processing time and guarantor
The warm time.Soaking time may depend on the water that the temperature uniformly kept in component and component carry or moisture or water activity
Amount.However, as described above, these components should not be kept at high temperature the long time, because this can grind especially herbaceous plant
The organoleptic attribute of the taste of broken fragrance and appearance etc. has an adverse effect.Therefore, RF processing should be as fast as possible, and answers
Restore as early as possible after eliminating microorganism to room temperature.If dressing ingredients still in their shell, they will more it is firm simultaneously
And it is less sensitive to higher temperature is in a long time, and the herbaceous plant ground and fragrance are in higher in long-time
At a temperature of organoleptic attribute adverse effect it is more sensitive.However, this is because depending on component, for example, white capsicum and black pepper are in this way
Fragrance, even grind, also than any type of capsicum (it can be more sensitive) with more processing robustness.
As described above, eliminating microorganism using RF energy is also that a kind of heat that generates in dressing ingredients has an efficacious prescriptions
Formula.It is important that generating uniform heat in entire component.
Effective use of above-mentioned various processing conditions, needs the specific feature based on dressing ingredients to be selected, wherein
Component conditions of similarity with similar characteristic, including RF setting, time etc. are handled.These characteristics include such as component
Dielectric property, physical property, thermal capacity, thermal conductivity, density, granularity etc.
Embodiment 1
It will be packaged in 20-40 pounds of sack, and the routine of the native moisture content with 12%-30% by weight
The black pepper ground, the RF that 15-45kw is subjected in conventional MACROWAVE RF generator are radiated 2-5 minutes, are reached about
The temperature of 170-240 ℉.It is kept about 3-20 minutes at such a temperature, is then allowed to stand and cools back to room temperature in air.It removes
Outside the presence of any detectable salmonella microorganism of elimination, which also has and the untreated black pepper base ground
This identical organoleptic attribute, including taste and appearance.
Embodiment 2
It will be packaged in 20-40 pounds of box, and the routine of the native moisture content with 5%-20% by weight
Complete black pepper, the RF that 20-50kW is subjected in conventional MACROWAVE RF generator radiates 3-10 minutes, reaches about
The temperature of 180-250 ℉.It is kept about 5-45 minutes at such a temperature, is then allowed to stand and cools back to room temperature in air.It removes
Outside the presence of any detectable salmonella microorganism of elimination, which also has basic with untreated complete black pepper
Identical organoleptic attribute, including taste and appearance.
Embodiment 3
It will be packaged in 10-25 pounds of box, and the routine of the native moisture content with 5%-20% by weight
Dill piece, the RF that 5-15kw is subjected in conventional MACROWAVE RF generator radiates 1-4 minutes, reaches about 170-230
The temperature of ℉.It is kept about 2-20 minutes at such a temperature, is then allowed to stand and cools back to room temperature in air.Appoint in addition to eliminating
Outside the presence of what detectable salmonella microorganism, which also has special with the essentially identical sense organ of untreated dill
Property, including color, taste and appearance.
Therefore, described is efficient method for processing and seasoning product component.Not only eliminate unwanted micro- life
Object, and substantially also maintain organoleptic attribute.Therefore, the scope of the present invention should include that can fall within the scope of the appended claims
All modifications and variation.Specification and practice in view of present invention disclosed herein, other embodiments pair of the invention
It is obvious for those skilled in the art.Description and embodiments are regarded only as being exemplary, and of the invention is true
Real scope and spirit are shown by appended claims.
Claims (24)
1. a kind of method for handling dressing ingredients, including the component is exposed to RF radiation, so that the component
Temperature is substantially homogeneously increased to be enough to eliminate harmful microorganism in entire component while keeping the level of organoleptic attribute.
2. the method for claim 1, wherein the dressing ingredients are fragrance.
3. the method for claim 1, wherein the dressing ingredients are herbaceous plant.
4. the method for claim 1, wherein the dressing ingredients are seed form.
5. method as claimed in claim 4, wherein the seed splits.
6. method as claimed in claim 4, wherein the seed is pepper seed.
7. the method for claim 1, wherein the dressing ingredients are selected from the group being made up of: black pepper, white Hu
Green pepper, pimiento, chilli powder, coriander, sweet basil, parsley, caraway leaf, wild marjoram, garlic, onion, rosemary, dill, tomato, cheese,
Pepper, nutmeg and mustard.
8. the method for claim 1, wherein the dressing ingredients are ground.
9. the method for claim 1, wherein the dressing ingredients are complete.
10. the method for claim 1, wherein the dressing ingredients are dry.
11. the method for claim 1, wherein the dressing ingredients are wet.
12. method as claimed in claim 11, wherein the dressing ingredients have before being exposed to RF radiation by
The moisture content of poidometer at most about 50%.
13. method as claimed in claim 11, wherein the dressing ingredients have before being exposed to RF radiation by
The moisture content of poidometer at most about 10%.
14. method as claimed in claim 11, wherein the dressing ingredients have before being exposed to RF radiation by
The moisture content of poidometer about 5% to about 10%.
15. method as claimed in claim 11, wherein the dressing ingredients are porous.
16. the method for claim 1, wherein the dressing ingredients have before being exposed to RF radiation by
Poidometer is lower than 5% moisture content.
17. the method for claim 1, wherein the water activity of the dressing ingredients is 0.4 to 0.99.
18. the method for claim 1, wherein the dressing ingredients temperature is kept for 30 seconds to 1 hour.
19. the method for claim 1, wherein the dressing ingredients are grind or complete black peppers.
20. the method for claim 1, wherein the RF radiation is about 30kw to about 300kw.
21. the method for claim 1, wherein the temperature is about 170 ℉ to about 260 ℉.
22. the method for claim 1, wherein the microorganism is salmonella.
23. the method for claim 1, wherein the microorganism include saccharomycete, mould, coli-group, SPC and/
Or spore production bacteria strain.
24. method as claimed in claim 23, wherein the spore production bacteria strain includes bacillus cereus and/or production gas pod
Film clostridium.
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| US201662331579P | 2016-05-04 | 2016-05-04 | |
| US62/331,579 | 2016-05-04 | ||
| PCT/US2017/030785 WO2017192683A1 (en) | 2016-05-04 | 2017-05-03 | Rf process for treating seasoning components |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109475155A true CN109475155A (en) | 2019-03-15 |
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ID=60203235
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| Application Number | Title | Priority Date | Filing Date |
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| CN201780027694.XA Pending CN109475155A (en) | 2016-05-04 | 2017-05-03 | For handling the RF method of dressing ingredients |
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|---|---|
| US (1) | US11659851B2 (en) |
| EP (1) | EP3451854A4 (en) |
| JP (1) | JP7064446B2 (en) |
| CN (1) | CN109475155A (en) |
| AU (2) | AU2017260335B2 (en) |
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- 2017-05-03 JP JP2018557856A patent/JP7064446B2/en active Active
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- 2017-05-03 AU AU2017260335A patent/AU2017260335B2/en active Active
- 2017-05-03 CN CN201780027694.XA patent/CN109475155A/en active Pending
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| BR112018072582A2 (en) | 2019-02-19 |
| JP7064446B2 (en) | 2022-05-10 |
| AU2017260335B2 (en) | 2021-11-04 |
| AU2021250959B2 (en) | 2023-03-02 |
| SG11201809588UA (en) | 2018-11-29 |
| CA3022943A1 (en) | 2017-11-09 |
| EP3451854A1 (en) | 2019-03-13 |
| US11659851B2 (en) | 2023-05-30 |
| MX2018013365A (en) | 2019-09-27 |
| NZ748007A (en) | 2023-06-30 |
| WO2017192683A1 (en) | 2017-11-09 |
| CA3022943C (en) | 2024-01-16 |
| RU2018142017A3 (en) | 2020-07-23 |
| JP2019514400A (en) | 2019-06-06 |
| EP3451854A4 (en) | 2019-10-16 |
| AU2021250959A2 (en) | 2022-03-03 |
| RU2765247C2 (en) | 2022-01-27 |
| US20190116837A1 (en) | 2019-04-25 |
| ZA201807553B (en) | 2020-02-26 |
| RU2018142017A (en) | 2020-06-04 |
| AU2017260335A1 (en) | 2018-12-06 |
| AU2021250959A1 (en) | 2021-11-11 |
| RU2022101314A (en) | 2022-02-04 |
| BR112018072582B1 (en) | 2023-01-10 |
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